- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon mace
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cooked mashed butternut squash (or pureed)
- 2 large eggs, beaten
- 1/4 cup melted butter plus 1/2 cup vegetable oil
- 1/2 cup whole milk
- 3/4 cup dried cranberries, coarsely chopped
Preheat oven to 375F; spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners; set aside. In a large mixing bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. In a separate mixing bowl, thoroughly whisk together the squash, eggs, oil, butter and milk.
Add the wet ingredients all at once into the dry ingredients and mix just until combined. It’s important NOT to overmix. Fold in the cranberries. Spoon batter into prepared muffin cups and bake in preheated oven for 16 to 20 minutes, or until a tester inserted into the center of the muffins comes out clean. Cool muffins on wire racks.